February 10, 2016
Motions and Emotions
17 Comments

Black/Brown Chickpea Curry or Kala Chana Masala in a famous side dish to be paired up with roti or paratha. In Bengal, we call it Chola Ghugni. Earlier I have shared the recipe of authentic Ghugni. I have also shared a recipe of Corn Ghugni. Please check it here.

I often prepare this dish for our dinner but never shared it here. The reason behind it it the pictures of this dish never came up to the marker! No I am not a very good photographer but nowadays at least I try to make the photographs presentable. Sigh! So I am also trying to update my old blog post pictures so that readers feel good and can visualize the dish. Satisfaction of a food blogger lies in the ultimate satisfaction of its reader. I know it will take really lot of time for me but I will try to update them all.

Procedure
1. Soak kala chana for 2 hours. Then drain the water and out it in pressure cooker. Add water and salt as required. Initially cook on medium heat later on high heat put 3 to 4 whistles. Allow to release the pressure and drain the water.
2. Heat the oil (2 tablesoon) and fry the potatoes with salt and turmeric powder. Keep them aside.
3. Heat the remaining oil and add the cinnamon stick. Next add crushed garlic and followed by chopped onions. Fry until they are translucent.
4. After that add ginger paste and all the dry spices (except bhaja masla). Mix them well.
5. Next add chopped green chillies and tomatoes. Cook until the raw smell of tomatoes are gone.
6. Add little water and cook the spices. Finally add boiled kala chana and fried potatoes. Stir them well and add water to make a consistent gravy.
7. Lastly add chopped coriander leaves and sprinkle bhaja masla on top.

This looks healthy and very tasty Amrita. I somehow have not tried at home. We mostly go for the white variety excepting that I ve had once or twice at the restaurant. Seeing yours, I immediately got a packet. I ll try sometime this week.

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